Boil mutton in enough water to cover. Cook until tender about 2-3 hours.
Throw out the broth and bones. Chop meat fine. Set aside. Boil chicken in
2 gallons of water in large kettle until tender. Remove chicken, add potatoes,
cabbage, onion, corn, catsup and one gallon of water to chicken broth. Bring
to a boil. Meanwhile, chop chicken meat, discarding bones and skin.
When potatoes are tender add chicken, mutton, lemon, salt, pepper,
Worcestershire sauce, vinegar and puree. Let this simmer for two hours
or longer, stirring often from the bottom as it thickens.

Yield: 3 Gallons Burgoo is often served with bread, but crackers
or corn bread are also good with burgoo.